I always like to try something new and believe that to have old favourites is to deny yourself the pleasures of something new. So here are some of the meals and dishes that I remember with affection from last year. Read more
Most hosts agonise over what to serve as cocktail snacks. The trick is to try and do at least one or two dishes that show a little flair and suggest a degree of effort… Read more
Most of us never get to see a truffle. When we do experience the taste or the aroma, it is in the form of truffle oil, truffle paste or truffle butter. If we do see truffles, they tend to be of the preserved variety (canned or, more usually, bottled) and their flavour is so minimal that we wonder what the fuss is about.
Even if you say that you do not like mushrooms – a common enough position with many Indians – and never order them at restaurants or cook them at home, there’s probably one mushroom you eat far more often than you realise. Read more
Four internationally renowned chefs – Nobu, Giorgio Locatelli, Santi Santamaria and Michel Rostang – opened restaurants at Dubai’s newest luxury resort. Will the food approach the levels it reaches at their principal restaurants? Read more